Ne Cranberry Pepper Jelly

Ne Cranberry Pepper Jelly from Esplanda is a sweet-and-spicy spread built on two things its name states: cranberry and pepper. Jellies in this style usually set to a clear, spoonable gel with a glossy ruby colour. They lead with tart red fruit, and a slow, warming heat from the peppers follows the sweetness. The exact heat level and pepper variety aren't listed here, so expect a gentle to moderate kick and check the jar for specifics. Cranberry's natural tartness is what stops this kind of jelly from tasting like plain sugar. The classic use is on a cheese board, and it works best with fats and salt. Spoon it over a block of cream cheese and set out crackers, which is the quickest way to serve it. A baked brie, a fresh goat cheese log, or a sharp white cheddar also suit it, since the fruit and heat cut through the richness. Serve it at room temperature. Straight from the fridge it turns stiff and spreads poorly, and a short rest on the counter loosens it. It also works as a cooking ingredient. Warm a spoonful with a splash of vinegar or citrus juice to make a quick glaze for roast turkey, chicken wings, pork tenderloin or meatballs. Brush it on near the end of cooking, because the sugars brown fast and can scorch under a long, hot roast. On a sandwich, it pairs well with roast turkey, ham or grilled cheese, where it does the job of a cranberry sauce with some extra bite. Small amounts also go well on a charcuterie plate next to cured meats, nuts and crisp apple or pear slices. For a snack-sized serving, use a small bowl with a cheese knife or spoon and put out sturdy crackers, plain crostini or thin pretzel crisps. Keep the cracker simple so the jelly stays the main flavour. Once opened, keep the jar refrigerated and use a clean utensil each time so it stays fresh.